Butternut and Acorn Squash Soup

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 Tbs butter
1/4 cup chopped sweet onion
1 quart chicken broth
3 Tbs packed brown sugar
1/2 (4 ounce) package cream cheese, softened
1/2 tsp ground black pepper
dash of ginger
curry powder to taste
fresh parsley, for garnish


Preheat oven to 350° F. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.

Melt the butter in a skillet over medium heat, and saute the onion until tender.

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. Do this in small batches!

Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Lazy Meal: Easy Squash

I had all of this Squash from the garden and I didn't know what to do with it all.

Squash (as much or as little as you like)
Butter
Garlic
Tomatoes
Pasta
Salt & Pepper

So I cut them in half length wise, and scooped out their seeds with a spoon.

Then I smeared a little butter on them, also save a little butter in a microwave safe bowl.

I also salt and peppered them at this point. Then spread pretty evenly about 2 Tbs of minced garlic. I'm a garlic freak, so use a little less if you want.

I put these in the oven for 30 min on 350° F.

I cut up some tomatoes and salt & peppered them, and added them to the pan of roasting squash in the oven. Also melt that extra butter in the microwave for a few seconds and pour it over the squash.

Still on 350°F, I let this cook for another 15 minutes. While I boiled water and cooked some pasta.

Let the squash and tomatoes rest for a few minutes. Then dig the squash flesh out of the skin and serve with the tomatoes over the pasta.

It's an easy and light pasta dish perfect for these really hot days of summer.

Breaded & Baked Yellow Squash

3 Tbs seasoned bread crumbs
1 Tbs grated Parmesan cheese
1/4 tsp garlic salt
1/8 tsp pepper
2 medium unpeeled yellow squash
2 tsp olive oil
2 Tbs water

Mix the bread crumbs, Parmesan cheese, salt and pepper together on a sheet of waxed paper.

Cut the squash into 1/4 inch thick slices. Place in a plastic bag and add the oil and water. Close the bag and shake until the squash is lightly coated.

Roll each in the bread crumb mixture until lightly coated.

Arrange in a single layer on a baking sheet sprayed liberally with nonstick cooking spray.

Bake at 475°F for seven minutes or until brown.

Sautéed Yellow Squash

I don't know about yours, but some of my yellow squash are ready to eat already! So I thought I would get crackin' on the squash recipes!

1 Squash
2 Tbs butter or olive oil
Salt & Pepper
1 Palm full of sunflower seeds (peanuts would work well too)
1/2 onion diced

Peal the squash, then cut it in half length-wise. Scoop out the seeds with a spoon and then cut into chunks.

Warm the butter or oil over med heat. Add in the onion and saute for a few mins. Add in the squash, salt & pepper and saute until the squash starts to soften. Add in the sunflower seeds and finish sautéing.

The squash will become very soft almost mushy when you cook it this way. It's really great when tossed with pasta and a little bit of parmesan cheese.